Marmorkuchen: German Marble Cake with Dark Chocolate Glaze

This Marmorkuchen recipe elegantly combines the flavors of STROH Austrian spiced rum, vanilla bean, lemon zest and rich, dark chocolate. It’s a German staple for Kaffee and Kuchen time, the German “fourth-meal.”



Ready In:

2 hours



Good For:

Kaffee & Kuchen


About this Recipe

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It’s Sunday. It’s Kaffee und Kuchen time once again. It’s that time of the day in the afternoon reserved for refueling with a cup of coffee and a slice of cake or a pastry. On the weekends these cakes are often baked from scratch. During the week, Kaffee and Kuchen time exists in a more limited version. While an afternoon coffee is often still practiced, a daily slice of cake is typically not part of the deal and often reserved for the weekends, and especially Sundays. But every now and then, a pastry from the bakery is picked up as an afternoon snack with coffee to make it through a long day. Kaffee and Kuchen to me means getting to sit with friends of family for a while, enjoying a good conversation, and of course some cake and coffee. My family in Germany usually starts a family get together with this tradition (may it be for a family birthday or holiday), followed by an extended walk through the vineyards or town, and a warming meal in the evening. When I first took my husband to Germany and he got to experience this, he was very perplexed, wondering why Germans eat dessert before dinner. It must seem odd to some people, but growing up with this tradition, I wouldn’t have it any other way, and hope to reintroduce it into our way of living in Kansas City. This Marmorkuchen, a German marble cake, is a great companion to coffee to enjoy Germay’s “fourth-meal.” Subtle aromas of warming, spiced Austrian STROH rum, real vanilla and lemon zest are paired with the richness of cocoa and a dark chocolate glaze (find out where STROH is available in your area). The coffee brings out the chocolate flavor even more and turns this into an even richer flavor experience. Make a Marmorkuchen this week, share it with your friends and family and some coffee, and feel a little bit more German doing so.

Ingredients For Marmorkuchen

Dark Chocolate Glaze:


  • Marbling Your Cake: I used a serving fork to pull up the dark batter through the light batter in figure eights, creating a subtle pattern. You can also swirl through the batter with a butter knife and achieve bolder effects.
  • Storing: You can cover this cake in plastic wrap store this cake at room temperature for 3 days or in your fridge for up to a week.
  • Silicone Bundt Pan: I love using this bundt pan that makes it extremely easy to remove your cake after baking, and is great for making Götterspeise as well (jello cake). 

Simple Kaffee und Kuchen Recipes




Marmorkuchen Essentials

Marmorkuchen Step By Step Instructions

Step 1

Preheat your oven to 310 Fahrenheit/155 Celsius on the convection setting, or 355 Fahrenheit/180 Celsius on the traditional setting. Beat the soft butter with 3/4 c (160 g) of the sugar and the vanilla, lemon zest and STROH rum until creamy, about 3 minutes.

Step 2

Gradually add in one egg yolk at a time until combined. Using the whisk attachment of a handheld blender, beat the egg white with the salt until almost stiff. Add in the remaining sugar (1/2 c + 2 Tbsp or 120 g) and beat until stiff.

Step 3

Combine the baking powder with the flour, slightly warm the milk. Now working in shifts, sift some of the flour onto the butter-sugar-yolk mixture, then add some milk and some whisked egg whites. Using a slotted spoon, gradually combine the mixture by hand, do not use an electric mixer for this step.

Step 4

Prep your silicone bundt pan by rubbing on butter and dusting with flour to create a non-stick surface (alternatively use a non-stick cooking spray), then fill in half of the batter. Sift the cocoa powder into the remaining batter and stir until combined. Then add it into the bundt pan as well, and using a butter knife, fork or serving fork, slightly swirl the batters together, creating the marble pattern.

Step 4

Bake in the preheated oven for approximately 60 minutes or until a cake tester (toothpick) comes out clean. Do not bake for too long (only until starting to turn golden), or else you can easily dry out the cake. Allow to cool slightly in the form before turning it upside down and removing it from the bundt pan.

Step 5

You can enjoy the cake fresh out of the oven, dusted with some powdered sugar or with a dark chocolate glaze. For the glaze, heat the chocolate in a microwave-safe container for 2 minutes, removing and stirring it every 30 seconds. Then stir in the room temperature butter and spread it over the cake. Decorate with sprinkles if desired.

Next Up:

Spargel Quiche

It’s Spargelzeit aka white asparagus season in Germany once again! In the US it’s often flown in from Peru, but available as well. Make sure to subscribe to my blog now, so you’re not missing out when my asparagus quiche goes live.

Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.